The Best Vanilla Cake Recipe
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My vanilla cake recipe has a soft, plush, and perfectly moist crumb. It has a rich vanilla flavor, is perfectly beginner friendly, and is made entirely from scratch! If you’re looking for a classic homemade vanilla cake that works every time, this is it! Includes a video tutorial.
The BEST Vanilla Cake Recipe (Soft, Moist, and Made from Scratch)
Every baker needs a solid vanilla cake recipe in their repertoire, and today’s recipe is just that.
It’s soft, plush, and perfectly moist. Not to be confused with my white cake recipe, this recipe is a beautiful pale golden color and distinctly vanilla flavored. It pairs beautifully with any frosting, although a traditional chocolate frosting is my favorite finish!
Why This Vanilla Cake Recipe Works:
- Butter & oil combo. Using a blend of both butter and oil lets the cake reap the best benefits of both worlds: a rich, buttery flavor from the butter and soft, lasting moisture thanks to the oil. This technique worked so well in this cake recipe, I’ve used it in many recipes since then, including my chocolate cake recipe and marble cake.
- Buttermilk keeps the cake tender and adds subtle depth and richness.
- Light, fluffy texture. A full Tablespoon of baking powder gives the cake crumb lift for a soft, plush crumb that’s never too dense or heavy.
- Time-tested & reader-loved recipe. This vanilla cake recipe has been a long-time favorite on my website. It’s served as the base for many of my other cakes, including my popular pineapple upside-down cake.
Ingredients
After testing many versions and combinations of ingredients, I’ve found that a good vanilla cake recipe needs the following ingredients:
- Oil AND butter. A blend of these two ingredients gives the cake the best possible flavor and texture. Butter provides flavor while oil adds moisture and keeps the crumb soft and moist rather than dry. A cake made with all oil would be moist but lacking in flavor, and an all-butter cake may have a more buttery taste, but would be more dry. Any neutral cooking oil will work here, but I typically recommend using either vegetable or canola oil. For the butter, unsalted is best so we have maximum control over the flavor of the cake.
- Sugar. Plain granulated sugar works best. Brown sugar would add moisture, but would detract from the classic vanilla flavor and even weigh down the cake a bit.
- Eggs. You’ll need four eggs, and it’s best if you bring them to room temperature before adding them (this helps them incorporate into the batter more evenly).
- Vanilla. You can’t have vanilla cake without vanilla! I recommend using a good quality vanilla extract, so if you’ve got a batch of homemade vanilla extract, use it here!
- Flour. I developed this vanilla cake recipe specifically to work with all-purpose flour and that’s what I always use. However, you *could* use cake flour instead. To substitute by weight, you would use the same amount, but if you are using measuring cups you will need to substitute your flour properly.
- Baking powder. I know a tablespoon of baking powder may seem like a lot, but that’s not a typo. It’s key for a soft, lifted cake crumb. Always make sure your baking powder is fresh and avoid using a generic brand, which I’ve had mixed results with in the past.
- Salt. You can just use plain table salt or a very fine sea salt.
- Buttermilk. I strongly recommend using full-fat buttermilk for the best flavor and texture. While I do have a buttermilk substitute, it doesn’t really make this vanilla cake quite as moist and flavorful as I like it to be, so now I strictly recommend using real buttermilk. And no, you do not *need* to have baking soda in a recipe in order to use buttermilk; we’re using it for its moisture and flavor here!
Sam’s Tip
One of the biggest mistakes you can make with this recipe is neglecting to measure your flour properly. If you over or under-measure your flour, your cake will not turn out right! Use the right method, be as precise as possible, and use a kitchen scale if you have one.
As always with my recipes, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make This Vanilla Cake Recipe (Step-by-Step)
- Cream the butter, oil, and sugar in the bowl of a stand mixer.
- Add the eggs one at a time, beating well after each addition, then stir in your vanilla extract.
- Combine your dry ingredients in a separate bowl, then add about 1/3 of the mixture into your bowl. Use a spatula to gently stir until just combined. Follow this with about 1/2 of your buttermilk, and stir again until just combined.
- Add 1/2 of the remaining dry ingredients stir, and then add the remainder of the buttermilk. Finish with the final portion of dry ingredients and use your spatula to make sure the batter is smooth–do NOT overmix!
- Divide the batter evenly into two greased baking pans.
- Bake, then use a toothpick to test for doneness. Let the cakes cool in their pans a bit before inverting onto a cooling rack, where they’ll need to cool completely before frosting.
Sam’s Tip
While a toothpick that comes out clean indicates a fully baked cake, an over-baked cake will also yield a clean toothpick. It’s best to pull your vanilla cake out of the oven when a toothpick shows moist crumbs!
Frequently Asked Questions
A cake that has been over-baked or one in which too much flour was used will be crumbly when cut into. If you invert the cake too soon or try to handle it while it’s too warm, this could also make it break.
Cakes made from scratch require a bit more care and technique than those that come from a box-mix. When making any cake from scratch, take care to not over-mix, over-bake, or use too much flour, or the cake can end up tasting like cornbread. This applies to any cake that is made from scratch, not just this vanilla cake recipe!
Yes! This recipe will make approximately 24 vanilla cupcakes. Fill cupcake liners no more than 3/4 full and bake one pan at a time on 350F for about 17 minutes each.
Under-mixing your cake batter, not baking the cake for long enough, or opening the oven door too frequently while the cake bakes can cause the cake to sink as it cools.
A good vanilla cake recipe is a blank canvas for your favorite frosting, it works with just about any icing. Some of my favorites include my chocolate fudge frosting, chocolate Swiss meringue buttercream, or classic chocolate buttercream (vanilla cake with chocolate frosting is a classic combo!), peanut butter frosting, cream cheese frosting, vanilla frosting, coffee frosting, or take a fruity spin with my strawberry frosting, raspberry buttercream, or even blueberry frosting. You can also top any of these frostings with my ganache drip.
Why Is My Vanilla Cake Dry?
Dryness is typically the biggest issue home bakers run into when making cakes from scratch, so I thought this FAQ deserved its own space. There are three main causes for a dry cake: over-measuring the flour (addressed above), over-mixing, and over-baking.
Over-mixing the batter:
Mixing the batter properly can be tricky and this is often where most mistakes are made with homemade cakes. To avoid over-mixing, thoroughly cream together the wet ingredients, particularly the butter, sugar, oil, and eggs. I highly recommend using an electric mixer for this step!
However, once you get to the point of combining your wet and dry ingredients, you need to be gentle and fold by hand using a spatula. Alternate adding the dry ingredients and the buttermilk, folding thoroughly, but not aggressively. The batter will be smooth and mostly cohesive; there may be some small lumps remaining, but so long as there aren’t any dry streaks and the batter is mostly uniform, that’s fine! Also, remember that while over-mixing can make your vanilla cake both dry and dense, under-mixing has its own risks and should be avoided as well!
Over-baking the cake:
Even a minute too long in the oven can cause a cake to be too dry and dense. Bake your cake layers on the center rack and use an oven thermometer to ensure your oven is running at the proper temperature.
Don’t check your vanilla cake too early (that can make it sink!), but do keep an eye on it. When your cake is finished baking, the center should spring back if lightly touched–it should not deflate or appear jiggly. You can also use the toothpick test to check for doneness. To do this, insert a toothpick in the center of your cake; it’s done if the toothpick comes out with a few moist crumbs (not wet batter). Once your vanilla cake is finished baking, let it cool in the pan for only 10-15 minutes before inverting it onto a cooling rack to cool completely.
More Great Cakes to Try:
If you’re new to making homemade cakes (or just want to delve deeper into the process) make sure to check out my posts on how to decorate a cake and 3 ways you’re accidentally ruining your homemade cake.
Enjoy!
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Vanilla Cake Recipe
Equipment
Ingredients
- ½ cup (113 g) unsalted butter, softened to room temperature
- ½ cup (120 ml) avocado, canola or vegetable oil¹
- 1 ½ cup (300 g) granulated sugar
- 4 large eggs, room temperature preferred
- 1 Tablespoon vanilla extract
- 3 cups (375 g) all-purpose flour²
- 1 Tablespoon baking powder
- ½ teaspoon salt
- 1 ¼ cup (300 ml) buttermilk, room temperature preferred
- 1 batch Chocolate Frosting, click link for recipe, or use one of the other frostings recommended in the notes below
Instructions
- Preheat oven to 350F (177C) and prepare two deep 8" round cake pans³ by lining the bottoms with parchment paper and lightly greasing the sides. Set aside.
- In the bowl of a stand mixer (or in a large bowl using an electric mixer) cream together the butter, canola oil and sugar until creamy and well-combined.½ cup (113 g) unsalted butter, ½ cup (120 ml) avocado, canola or vegetable oil¹, 1 ½ cup (300 g) granulated sugar
- Add eggs, one at a time, beating until thoroughly combined after each addition.4 large eggs
- Stir in vanilla extract.1 Tablespoon vanilla extract
- In a separate, medium-sized bowl, whisk together flour, baking powder, and salt.3 cups (375 g) all-purpose flour², 1 Tablespoon baking powder, ½ teaspoon salt
- Using a spatula and gently hand-mixing, alternate adding flour mixture and buttermilk to the butter mixture, starting and ending with flour mixture and mixing until just combined after each addition. The batter should be thoroughly combined, but there may be some small lumps in the batter and avoid over-mixing (and do not use your electric mixer or stand mixer for this step).1 ¼ cup (300 ml) buttermilk
- Evenly divide batter into your prepared cake pans, and bake on 350F (175C) for 30-35 minutes. When the cake is done, the surface should spring back to the touch and a toothpick inserted in the center should come out mostly clean with few moist crumbs (no wet batter).
- Allow cakes to cool in their cake pans for 10-15 minutes before inverting onto cooling rack to cool completely before frosting.
- Frost cake using my chocolate frosting (or see notes for other favorite frosting options) and decorate with sprinkles (if desired).1 batch Chocolate Frosting
Notes
¹Cooking oil
You may use any neutral cooking oil instead of vegetable or canola oil. I generally don’t recommend olive oil, which is heavier and has a distinct flavor that could affect the end taste result of your cake.²Cake Flour
You may substitute cake flour for all-purpose flour. Use 3 1/3 cups or 375g of cake flour.³Different size baking pans
- 13×9″ pan: This recipe makes enough for one 13×9″ baking pan. Readers have reported the approximate bake time is 30 minutes.
- Two 9″ pans: Readers have reported this cake takes approximately 25 minutes to bake in 9″ pans.
- Bundt pan: Readers have reported this cake takes approximately 40-45 minutes to bake in a bundt pan
Vanilla Cupcakes:
This recipe will make approximately 24 vanilla cupcakes. Fill cupcake liners no more than 3/4 of the way full. Bake on 350F for 17-18 minutes or until a toothpick inserted in the center comes out with a few moist crumbs or clean.Frosting Options
The chocolate frosting I linked to in the ingredients is my favorite pairing with this cake, but here are some other great options:Storing
Store covered at room temperature for up to 2 days or in an airtight container in the refrigerator for up to 5 days. If refrigerated, it’s best to allow the cake to come to room temperature before serving for best texture and flavor.Freezing
Unfrosted cake layers can be wrapped tightly in plastic wrap and then foil and then frozen for up to 3 months. Thaw (without unwrapping) overnight and then bring to room temperature (still without unwrapping) to retain the best texture. Frosted cake slices can be wrapped individually and frozen and thawed overnight in the refrigeratorVideo note
In the video I mistakenly say to add more buttermilk than is necessary. The written recipe is correct with 1 1/4 cups of buttermilk.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
This vanilla cake recipe was originally published in January 2019 but has since been updated to include new photos and helpful tips. The recipe remains the same.
Can I substitute buttermilk with regular whole milk?
I would recommend using my buttermilk substitute made with the whole milk. 🙂
first cake Ive ever made that didn’t really turn out. (There are a ton of ratings on this recipe so I though it would be pretty bullet proof)….. and yes, it is wierdly closer to a pound cake/ corn bread texture and the flavor is a little ‘off”..I have no Idea why….I think the culprit is the multi stage flour, milk folding step(s)
Hi Chris! I’m sorry to hear this happened! Folding it in gradually is actually done to prevent over-mixing, which can cause this issue. You do want to take it easy when folding the batter together. This can also happen if you over-bake the cake. Did you use the toothpick test to ensure that it was finished and not over-baked?
Very moist cake, I substitute buttermilk for the milk and added half a pack of vanilla instant pudding mix to dry ingredients. My go to recipe now thank you
Sam , I just made Yur vanilla cake for my dad’s birthday 🎂 he’s 98 years old. It’s Absolutly Delicious. 😋 👍. Keep Yur recipes coming.
We are so happy it was such a hit, Sandy! Happy birthday to your dad 🥳
Very good basic cake! I found this recipe because with current egg prices I was looking for one that called for a maximum of 4 eggs. So I love that this cake uses 4 whole eggs and doesn’t mess around with separate whites or yolks. 🙂 I baked it for 30 minutes in a 9×13 and then used cherry jello to make it a poke cake. Turned out delicious. I’ll be keeping this recipe for sure.
12-13 minutes for mini cupcakes at 350!
They turned out perfect, no domed top!
Does this cake freeze well?
Thank you.
Hi Rhonda! This cake does freeze well. 🙂
I have made several of your recipes from buttercream to bread to cake. One thing I noticed is that there is no mention of using anodized aluminum for baking. The pan manufacturer states to lower temps in recipes by 25 degrees and increase cook time.
For this vanilla cake, my cake was almost gelatinous at the suggested finish time. I spent awhile trying to see when it would be done and when I finally thought it was done it turned out a little dry, even with a generous helping of buttercream.
Any help or assistance for those of us using other pans. I love these pans, everything comes out of the pan (bread, cake) like it should. They heat up quick and cool down fast.
I’m glad you ultimately enjoyed it. I unfortunately don’t have every type of pan so I can’t make recommendations on all types of pans, but I appreciate the feedback how it turned out using your pans. 🙂
Thank you for responding. Because I suffer from a degree of perfectionism, I made the cake again in the same anodized aluminum pans. According to the manufacturer, I should lower the temp by 25 degree and add 3 minutes to the bake time. So, 325 for a min of 33 minutes to a max of 38 minutes. My results at 33 was a wet center, at 35 still wet, at 38 just a bit too wet, 39 almost dry (toothpick test in center).. The cake is moister this time, but I wouldn’t call it moist. It is also a little denser than I am accustomed to, as I prefer a lighter fluffier cake. I don’t know what to do, other than possibly cutting each cake in half and buttercreaming them for a 4 layer cake. I did crumb coat, fridge, then add your chocolate buttercream (with espresso). Any advice for a beginner baker would be appreciated.
Absolutely delicious. Nice and moist and very good vanilla flavor. I’ve tried other recipes and they’re always lacking, but not this one. This is my new go to!
Hi Marieli! We’re so glad you enjoyed this! Thank you for the review! 🙂
I love the recipe, but wondering do you need to use buttermilk or is there a substitute for it
Hi Kelly! You can use my buttermilk substitute if you don’t have any on hand. 🙂
Amazing worked like a charm it was delicious
We are so happy you enjoyed it, Jasper! Thanks for using our recipe 🩷
love it!!!!
We’re so glad you love it, Bob!
Delicious ! Thank you
We’re so glad you loved it, Nicole!
I finally know why all my home made cakes have tasted like raw flour and ruined my day, lol. I overmixed the heck out of them.
Thanks for all your wonderful recipes and for sharing your knowledge. Amazing!
This cake is delicious! Wonderfully tasty and moist with a great texture. I recently recreated my mother’s decades old caramel cake recipe that our family always loved and wanted a great base to go with her icing. This cake is it and I will use it often.
I love your recipes. Thank you!
Just made this. A little disappointed in the sweetness level. Wish I followed other recipes that call for 2 cups of granulated sugar instead. But the cake was nice and moist. The flavor just wasn’t quite what I was looking for.
Do you know how many 6 inch or 8 inch cakes this recipe would make? And baking times for those sizes?
Hi Kylie! This makes 2 8 inch cakes. You could bake it in 3 6 inch pans, but I’m not sure on the bake time. I would just be sure to keep an eye on them. 🙂